Chemical composition and health effects of Tartary buckwheat

Food Chemistry

Volumn 203, Issue , 2016, Pages 231-245

  Zhu, Fan ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Chemical composition; Functional food; Health effect; Polyphenol; Tartary buckwheat

Indexed keywords

ALCOHOLS; FUNCTIONAL FOOD; HEALTH;

ANTI-HYPERTENSION; BIOACTIVE COMPONENTS; CHEMICAL COMPOSITIONS; CHOLESTEROL LOWERING; FAGOPYRUM TATARICUM; HEALTH EFFECTS; POLYPHENOLS; TARTARY BUCKWHEAT;

CROPS;

ALPHA TOCOPHEROL; ANTHOCYANIN; ANTHRAQUINONE DERIVATIVE; ANTIDIABETIC AGENT; ANTIHYPERTENSIVE AGENT; ANTINEOPLASTIC AGENT; ASCORBIC ACID; CAROTENOID; DEXTRO CHIRO INOSITOL; FAGOPYRIN; FLAVONE DERIVATIVE; FLAVONOID; GLYCOSIDE; HYPOCHOLESTEROLEMIC AGENT; INOSITOL; LIPID; MINERAL; NICOTIANAMINE; PHENOL DERIVATIVE; PHENYLPROPANOID GLYCOSIDE; PHYTOSTEROL; POLYPHENOL DERIVATIVE; PROTEIN; STARCH; STILBENE DERIVATIVE; UNCLASSIFIED DRUG; VITAMIN; ANTIOXIDANT; PLANT MEDICINAL PRODUCT;

ALZHEIMER DISEASE; AMINO ACID COMPOSITION; ANTIOXIDANT ACTIVITY; AROMA; BUCKWHEAT; CHEMICAL COMPOSITION; COGNITION; DIETARY FIBER; DIETARY INTAKE; ENZYME ACTIVITY; FAGOPYRUM TATARICUM; FUNCTIONAL FOOD; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; IN VITRO STUDY; IN VIVO STUDY; LIVER PROTECTION; NONHUMAN; REVIEW; SKIN IRRITATION; ANIMAL; CHEMISTRY; FAGOPYRUM; GROWTH, DEVELOPMENT AND AGING; NUTRITIONAL VALUE;

ANIMALS; ANTIOXIDANTS; FAGOPYRUM; FUNCTIONAL FOOD; HUMANS; NUTRITIVE VALUE; PHYTOCHEMICALS;

EID: 84958151394     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.02.050     Document Type: Review

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